|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||1⁄4 Cup (4 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Lemon juice||2 Tablespoon|
|Cider vinegar||1 Tablespoon|
|Finely shredded green cabbage/Finely shredded red / chinese cabbage / 1/2 cup of each||1 1⁄2 Cup (24 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Chopped pimiento stuffed green olives||1⁄4 Cup (4 tbs)|
|Minced sweet red pepper/Minced sweet green pepper||1⁄4 Cup (4 tbs)|
|Finely grated carrot||2 Tablespoon|
Sprinkle gelatin and sugar over water and heat, stirring, over moderately low heat until dissolved.
Off heat, stir in lemon juice, vinegar, and salt; chill until syrupy.
Fold in remaining ingredients, spoon into an ungreased 1-quart mold, and chill until firm.
Unmold on lettuce leaves and serve with mayonnaise.